Tarragon Scallop Gratins
- 8 ounces bay scallops
- 2 tablespoons olive oil
- 2 tablespoons dry white wine or vermouth
- 1 large shallot chopped
- 1 tablespoon chopped fresh tarragon (or 1 tspn dried tarragon)
- Salt to taste
- Freshly-ground black pepper to taste
- 1/3 cup fresh breadcrumbs
Preheat oven to 450 degrees. Combine scallops, olive oil, white wine, chopped shallot and tarragon in medium bowl. Season with salt and pepper. Mix to blend.
Divide mixture between 2 small gratin dishes. Sprinkle fresh breadcrumbs over, dividing equally. Bake until scallops are just cooked through and opaque and crumbs on top are golden, about 15 minutes.
This recipe yields 2 servings; Can be doubled.